Janchi Guksu (Warm Korean Noodles)

Janchi Guksu (Warm Korean Noodles). A delicious comforting bowl of chewy noodles with soft boiled egg on top and a spicy kimchi sauce. Perfect for lunch or dinner.

This dish is something I really enjoy making when I am craving a bowl of warm Korean noodles. I love drinking the soup with the chewy noodles and that spicy kimchi green onion sauce is the best when paired with this dish. And oh that soft boiled egg on top just brings all the flavours together.

Other Recipes You May Like!

Kimchi Bibim Guksu (Cold Chewy Noodles)
Korean Bibimbap
Rabokki Korean Spicy Sweet Ramen
Korean Japchae Noodles
Jajangmyeon Korean Black Bean Noodles
Mild Tteokbokki Korean Rice Cakes

This Korean janchi guksu recipe was adapted from Maangchi.com. I absolutely love her YouTube Channel and I make a lot of her recipes. She's inspired me to feel confident in cooking Korean food at home. I hope you check out her blog and YouTube channel, she's absolutely adorable!

I made some changes to this Korean noodles recipe. One of which is not using the anchovy stock. I know that's the authentic way of making this recipe but I'm sorry I really can't handle the smell of anchovy stock inside my house lol. And I'm sure many others can agree.

Anytime a recipe calls for that, I have to cook it outside or my husband will complain non-stop haha. By replacing the anchovy stock with a vegetable stock, it definitely makes this recipe a lot easier and more accessible to all.

For this recipe

You will need the following janchi guksu ingredients:

• 10 oz somyeon thin wheat flour noodles
• 1 tbsp toasted sesame seeds ground
• 2 soft boiled eggs

janchi guksu sauce:

• 4 stalks green onions chopped
• ½ cup kimchi
• 2 tablespoons hot pepper paste
• 1 tsp honey or sugar
• 2 tsp toasted sesame oil

Soup:

• 14 cups vegetable stock
• 6 pieces dried kelp
• 1 onion chopped
• 2 green onions chopped
• Salt to taste

Instructions for Korean noodle recipe

1. In a pot, add your vegetable stock, dried kelp, onion, and green onion. Bring to a boil for 20 minutes. Season with salt to taste.
2. Meanwhile, in a small bowl mix together your sauce ingredients until well combined.
3. In a smaller pot, soft boil your eggs for 7-8 minutes without a cover. Ice bath them for easy peeling and to stop the cooking. Slice the eggs in half.
4. Lastly, boil your somyeon noodles for 3 minutes. Then strain under cold water to rinse off the starch and strain.
5. Add your noodles to a bowl. Top off with the sauce and egg. Then pour your hot soup around the noodles. Enjoy!

Give it a try!

Well I hope you give my Janchi Guksu (Warm Korean Noodles) recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed this Korean janchi guksu recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

If you could leave a star rating for my warm Korean Noodle Soup, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

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Janchi Guksu (Korean Warm Noodles)

christieathome

Janchi Guksu (Warm Korean Noodles). A delicious comforting bowl of chewy noodles with soft boiled egg on top and a spicy kimchi sauce. Perfect for lunch or dinner.

5 from 4 votes

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Cook ModePrevent your screen from going dark

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course dinner, lunch

Cuisine korean

Servings 2

Calories per serving 756 kcal

Ingredients

  

1x2x3x

• 10 oz somyeon noodles thin wheat flour noodles
• 1 tablespoon sesame seeds ground
• 2 eggs soft boiled

Sauce:

• 4 stalks green onion chopped
• ½ cup kimchi
• 2 tablespoon gochujang
• 1 teaspoon Honey or sugar
• 2 teaspoon sesame oil

Soup:

• 14 cups vegetable stock
• 6 pieces dried kelp
• 1 yellow onion chopped
• 2 stalks green onion chopped
• Salt to taste

Instructions

 

• In a pot, add your vegetable stock, dried kelp, onion, and green onion. Bring to a boil for 20 minutes. Season with salt to taste.
  
• Meanwhile, in a small bowl mix together your sauce ingredients until well combined.
  
• In a smaller pot, soft boil your eggs for 7-8 minutes without a cover. Ice bath them for easy peeling and to stop the cooking. Slice the eggs in half.
  
• Lastly, boil your somyeon noodles for 3 minutes. Then strain under cold water to rinse off the starch and strain.
  
• Add your noodles to a bowl. Top off with the sauce and egg. Then pour your hot soup around the noodles. Enjoy!
  

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Nutrition

Calories: 756kcal | Carbohydrates: 143g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 6666mg | Potassium: 631mg | Fiber: 2g | Sugar: 21g | Vitamin A: 4134IU | Vitamin C: 13mg | Calcium: 166mg | Iron: 7mg